Here is every seed I have for Trade, let me know if anything interests you. Feel Free to ask questions, like if there’s a seed you wanted that’s not on this list (I may have it).
I will keep updating new seeds to the list as time goes on. (Added Tiki Tomato, LolliBombs Tomato, HoneyBombs Tomato, HUGE Red Bell Pepper. Updated Many Photos)
Squash (Cucurbita spp.)
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White Seed Fig-Leaf Squash (Cucurbita ficifolia) : [Mild, Taste like Cucumber x Squash with Juicy Soap like texture. Zero Sweetness but also zero bitterness. ]
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Tromboncino Squash (Cucurbita moschata) : [ Very Long Neck Butternut type but Much sweeter & tastier. Stored over a Year at room temp.]
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Honeynut Squash (Cucurbita moschata x maxima) : [ Inter-species Stable viable Hybrid, Butternut shape but in minature with improved flavor & sweetness. Delicious!]
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Indian Kabocha Squash (Cucurbita moschata x maxima?) : [ It looks & Taste a lot like an Inter-species Cross. Got from Indian Bazarr, Tasted like 80% Kabocha Squash & 20% Butternut, delicious! Seeds look like moschata but inflated like maxima.]
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Kabocha Squash (Cucurbita maxima) [ I have Brown & White Seed versions, Delicious similar flavor to buttercup squash but less chessy. Excellent Sweet Delicious Sweet Potato flavor. I enjoy them all the time. Lots of Morphological Diversity, all similar taste. ]
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Improved Turban Squash (Cucurbita maxima) [ At first I didn’t even think this was a Turban Squash due to the small belly button, but it tasted Exactly like one! It tastes like Chicken without sauces/spices but with improved flavor/texture compared to the regular Turban Squash.]
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French Worty Galeux D’Eysines Squash (Cucurbita maxima) [ My 2nd favorite squash, it’s Super Sweet, among the sweetest I’ve tasted. Somewhat juicy, has a Hint of Pine Taste. ]
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Flat White Boer Squash (Cucurbita maxima) [ Nice mild Taste Raw, very much like eating a Better Textured Carrot. Taste like a Lesser version of Galeux d’eysines Squash. ]
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Italian Crocadile-Skin Marina Di Chioggia (Cucurbita maxima) [ My Favorite Squash, Hands down the Best Flavored squash! Doesn’t need spices, it’s already pre-spiced naturally. Flavor is EPIC, kind of like KFC type spices! Harvested when Blue-Green, I’ve Eaten it when Brownish-Green, difference seen in 1st 2 photos. ]
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Blue Doll Squash (Cucurbita maxima) [ Taste like Solanaceae Potato. Huge Squash with a squareish shape and Blue Porcelain like skin. Turns Pinkish if stored long time. ]
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Pink Porcelain Doll Squash (Cucurbita maxima) [ Tastes Just like Blue Doll but smaller & pink. ]
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Lakota Squash (Cucurbita maxima) [ Up there with Buttercup & Kabocha. Very Delicious Flavorful Squash ]
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Red Hubbarb Squash (Cucurbita maxima) [ Taste just like Lakota Squash, Delicious! ]
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Super Juicy Squash (Cucurbita maxima) [ This is the most Juiciest Squash I’ve seen. When I cut into it, It was Dripping. Taste was average & okay. I bet the juiciness would make it a FANTASTIC Summer Squash.]
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Spaghetti Squash (Cucurbita pepo) [ Very Stringy but that’s a good thing! Scoop out seeds, cook in Oven or Microwave, Slice flesh up like spaghetti with a fork & enjoy. Taste better than Macaroni Spaghetti in my Controversial Opinion.]
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Delicata Squash (Cucurbita pepo) [ Delicious Sweet Potato Flavor, with thin delicate skin (Makes Cutting a Breeze) hence the name. ]
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Green/Orange Acorn Squash (Cucurbita pepo) [ This is the SWEETEST Best tasting Pepo Squash I’ve ever eaten. It’s just a regular Grocery Store Green Acorn Squash but when it Fully ripens to an Orange color, the flavor is sweet like Candy! Absolutely incredible! My favorite Pepo Squash Hands down. ]
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Mini Orange Acorn Squash (Cucurbita pepo) [ Small 4-5 Inch tall Acorn Shaped Squash that’s Orange. Flavor was decently nice but that green acorn whooped it’s ass in Flavor. ]
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White Acorn Squash (Cucurbita pepo) [ Delicious Mash Potato Flavor with an Aftertaste Hint of Vanilla. My 2nd Favorite Pepo Squash.]
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Carnival Squash (Cucurbita pepo) [ Excellent Sweet Acorn type Squash, It’s sweet but in a different way. Has hints of Nutty Maple Syrup Notes. 2 types, orange & Yellow-Green.]
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Mini Decoration Pumpkin (Cucurbita pepo) [ Tiny Fruit but with Very HARD Skin, almost wood-like. Flesh taste Delicious with similar flavor to Acorn x Pumpkin.]
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Grizzly Bear Pumpkin (Cucurbita pepo) [ The Most HARDIEST Skin Squash. The Skin Is WOOD HARD, extremely hard to slice. Flavor wise, no better than sterotypical pumpkin but not bitter. ]
Melon (Cucumis melo)
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Sugar Kiss Melon (Cucumis melo) [ Very Sweet Personal size Melon. Very much like a Much improved Cantaloupe that’s edible to the rind. My 3rd Favorite Melon! ]
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Hami Melon (Cucumis melo) [ Slightly Sweeter than cantaloupe but very FIRM Flesh. Might make a good cooking melon. Lots of Morphological Diversity! ]
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Piel De Sapo Melon (Cucumis melo) [Literally Translates to Toad Skin Melon from Spanish. Taste like Honeydew with less sweetness & a slight sour swing towards the end. Big Fruits]
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Golden Canary Melon (Cucumis melo) [ Very Bright Yellow Skin, with a White Flesh. Sweet taste with tropical nuances (But I barely noticed them).]
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Jumbo Golden Honeydew (Cucumis melo) [ Very Huge Golden Honeydew melon with Ice-Cream level of Sweetness & Texture in the center. Rims become Firm & not easily edible to the rind. It may look similar to Golden Canary Melon but it Taste 10x Better! ]
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Orange Honeydew (Cucumis melo) [ Orange Flesh Honeydew. It’s a Hybrid between Cantaloupe x Honeydew, hence how it got the Orange Color! Has Funky Honeydew odor but more than makes up for it with it’s Sweet Cantaloupe x Honeydew flavor. Very delicious taste with the Softest Flesh I’ve ever seen, Scoops like Soft Ice-cream, it’s easily Edible to the Rind!]
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Dino Egg Melon (Cucumis melo) [ Very Sweet Melon especially when Overripe, it taste like Vanilla Ice Creme x Honeydew. My 2nd Favorite Melon! It’s called Dino Egg cuz it looks like the stereotypical Cartoon Dino Egg you see sometimes in Cereals. ]
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White Apple Melon (Cucumis melo) [ Sold as a “Thai Melon” in the International Grocery Store. But it looks and tastes like an Apple Melon (Which is small like an apple). Flavor was similar to Korean melon but just slightly sweeter with nice honeydew flavor. ]
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Korean Melon (Cucumis melo) [ Mild Melon that tastes a lot like a Korean Pear with a hint of sweetness (No Sweeter than a crisp Korean Pear). Fruits small & long-shaped. Seeds small & often eaten with the fruit. Crisp Flesh Texture!]
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Indian Dosokai Cooking Melon (Cucumis melo) [ Small Non-Sweet Melon with Delicious sourness when fully ripe. It’s used in Indian Curries, Besan & as a Stir-Fry Veggie. They have an Interesting Spongey soft Texture, a very unique trait that I don’t find in any other melon. These are very disease resistant! ]
Other Melons & Cucurbitacea
- Wintermelon (Benicasa hispida) [Mild Cucumber Flavor with Fleshy Squash Texture. Very enjoyable if you don’t treat this as a sweet melon. Got seeds from Indian & Asian Grocery Stores thus more genetic diversity]
Peppers (Capsicum spp.)
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Super Hot Manzano Pepper (Capsicum pubescens) [ Black Seeded Pepper, Heat is INSTANT, super fast acting & very hot! Flavor is no better than a bell pepper. I have both Red & Yellow Versions. This Pepper species is Cool Weather Tolerant.]
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Hot to mild Aji amarillo (Capsicum baccantum) [ MY FAVORITE Pepper in the world! Taste like Fruity Tropical Candy when Dried. There is no pepper like it, None come close! It’s so fruity that you’d think it wasn’t even a pepper at all but then the pepper Heat kicks in (Which Ranges from almost Heatless to Hotter than Habanero, totally random). This is the famous Peruvian pepper. AKA Aji mirasol when it’s dried. ]
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Mild Hot Aji panca (Capsicum baccantum) [ A Very High Quality Hot Pepper. Excellent Flavor, taste like what a traditional hot pepper should taste like. Better than most Capsicum annum types.]
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HOT Tiny Pequin Pepper (Capsicum annum) [ Very Small Pepper (No more than 1 inch long), but man are they packing heat. Don’t let their size fool you, these ARE HOT!]
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HOT Indian Salum gundu Round Chille Pepper [ Round Shape but Very Hot Pepper. Has a sweet taste but oh man does the heat just BURN… ]
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HOT Korean Green Long Pepper [ Very HOT Pepper, when grounded into a Powder the Powder remains Green. Fruits ripen to an Orange-Red Color. ]
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HOT Shishito Pepper (Capsicum annum) [ Wrinkled Shaped Japanese Pepper used to frying when green. Personally the hype was overblown. It’s a decent hot pepper. ]
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HOT Serrano Pepper [ Hot Pepper, like a more Skinnier Jalapeño that’s slightly hotter. ]
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Kind of Hot FAT Red Jalapeño Pepper [ The Classic Jalapeño Pepper but Fully Ripe & Uniquely Very Fat! This is the Perfect Grilling Pepper, Excellent Flavor with heat that’s not overkill. ]
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Kind of Hot Costeño Pepper (Capsicum annum) [ Apparently a rare Pepper, I think it’s the most fruity the annum species gets. It’s not super fruity, walls are very thin & annoying to eat if fully dry but great for powder. Flavor is nice. ]
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Kind of Hot New Mexico Pepper (Capsicum annum) [ Very Traditional Mexican Chille Taste, No Fruity Flavors. It’s flavor is like a Poblano x Guajillo. Heat level about the same as a Poblano, Occasionally slightly hotter. ]
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Mild Hot California Pepper (Capsicum annum) [ Very fruity Pomegranate x Raspberry x Cranberry Flavor! It’s among the most fruity the annum species gets. Heat is very mild, sometimes the heat is even painless. ]
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Mild Hot Indian Kashmiri Pepper (Capsicum annum) [Indian Pepper that makes a very Rich Red color Paprika powder. Flavorwise it’s standard but taste indian.]
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Mild heat Poblano/Ancho Pepper (Capsicum annum) [Mexican Pepper, It’s basically a Bell Pepper with a lil heat. However when Dried, Flavor is very interesting. Taste like blood to me but my brother really likes it & you probably will too! ]
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Mild Heat Guajillo Pepper (Capsicum annum) [Mexican Pepper, from just annum species, it’s the best in my opinion. Mild heat, I really enjoy their flavor.]
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Mild Heat Pasilla Pepper (Capsicum annum) [This Mexican variety has 2 Phenotypes, a Skinny Long Pepper & a Fatter more Poblano Shaped Phenotype (Both Types were labled as Pasilla). Says it taste like a dried cranberry with mild heat & yea it kind of does but also very pepper like. Flavor still kind of hard to describe. ]
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Heatless HUGE Red Bell Pepper (Capsicum annum) [ A very Big Red Bell Pepper, delicious classic Sweet flavor. ]
Tomato (Solanum lycopersicum) [I have many more, just ask]
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GMO Purple Tomato (Solanum lycopersicum) [ Fully purple Inside, taste like an ordinary cherry red tomato, nothing special other than color. I completely understand if you don’t want them.]
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Tiki Cherry Tomato (Solanum lycopersicum) [ Black-Yellow Skin Cherry Tomatoes with Yellow Flesh. Sweet Bright Fruity Tomato Flavor with a hint of sourness for balance. ]
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Zima Yellow Cherry Tomato (Solanum lycopersicum) [ Bred by Sunset Growers, Very Delicious Yellow-Orange Tomato. The best tasting Grocery Store Tomato, not sour. These are F1 Hybrid, perfect for a Landrace! ]
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Lollibombs Yellow Cherry Tomato (Solanum lycopersicum) [ Bred by Sunset Growers. Very Juicy Yellow-Orange Cherry Tomatoes with Sweet flavor. Has Zero Sourness thus Taste sweeter without being sweeter. Skin easily slips. These are F1 Hybrid, perfect for a Landrace! ]
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Honey Bombs Cherry Tomato (Solanum lycopersicum) [ Bred by Sunset Growers. Crunchy Red-Orange Cherry Tomatoes with Sweet-Smokey flavor (Like the Smokiness of Honey, hence the name). These are F1 Hybrid, perfect for a Landrace! ]
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Feral Urban Cherry Tomato (Solanum lycopersicum) [ Found it growing Feral in such Harsh Urban Conditions. It has excellent Adaptive genetics. Flavor-wise, these taste great, but nothing crazy special.]
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Kumato (Solanum lycopersicum) [ Bred by Sunset Growers, Very Delicious Brown Mid Size Tomato. It works well for meaty applications, has a very Good savory flavor. ]
Other Solanaceae Fruits
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Goldenberry (Physalis peruviana) [ Delicious Tropical Fruity Sweet Flavor. I have both Big & Small Fruit Phenotypes, both taste the same. ]
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Gogi Berry (Lycium barbanum) [ Delicious Dried Red Berries. Also edible Fresh. ]
Corn (Zea mays)
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Yellow Mushroom Popcorn (Zea mays) [ Pops in a ball hence the name. From the Amish.]
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White Butterfly Popcorn (Zea mays) [ Pops like a butterfly (Stereotypical Movie Theater Shape). But Unlike Yellow Popcorn, it’s a lighter color when it pops. ]
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Red Butterfly Popcorn (Zea mays) [ Exactly the same as White Butterfly Popcorn but the kernel is red. Pops White Puffs. ]
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Chulpe Cornnut (Zea mays) [ Pops like a cornnut, makes a nice snack. These pop well in my popcorn. Unlike popcorn, they pop in a different way where their insides don’t fluff out.
Reguardless The Sugar Gene is present due to wrinkled aesthetic & contributes to a sweeter different style crunch. My favorite cornnut, I prefer these over Popcorn everytime!]
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Cancha & Carguay Cornnut (Zea mays) [ Pops like a cornut. It’s more starchy than Chulpe Corn, thus works great as a Flour/Grain Corn. Cancha & Caraguay mostly taste the same except Caraguay has a brown-red tip. ]
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Giant Peruvian Corn (Zea mays) [AKA Cuzco Cornnut, These are HUGE Kernels. They pop like cornnuts but also works great as flour/grain Corn or Cooked like beans as Mote Corn (It’s all the same Variety). Regardless these are starchy! Delicious when popped with oil. ]
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Maiz Morado (Zea mays) [ VERY Purple Corn, so purple it’s often used in Mexican Maiz Morado Purple Sweet Drink. I don’t know how to cook but discovered they also pop like cornnuts. ]
Bean Family (Fabaceae) [I have many more, just ask.]
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Yellow Mayacoba Beans (Phaseolus vulgaris) [ Aka Canary Beans. These Peruvian Beans have Nice Yellow color! ]
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Nepal Speckled Bean (Phaseolus vulgaris) [ Might be Palpali Beans. Got these from Nepal Bean Soup mix. Very interesting speckled beans. Kind of look like Lima Beans (Phaseolus lunatus) also. ]
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Thailand Catjang Bean (Vigna unguiculata) [ Looks just like a Catjang bean. Fully Black Cowpea the size of a Big Black Eyed Pea. Crossed with Subgenus Vigna. ]
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African Yellow Bambara Groundnut (Vigna subterranea) [ Round Beans that bury themselves underground like peanuts. Taste between a Bean & a Peanut, very nice delicious.]
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Rice Beans (Vigna umbellata) [ Lots of Diversity with different colors (Brown, Green, Black, Grey & speckled, etc). Fully Cross Compatible with Adzuki Beans and can cross with Vigna Subgenus Ceratropsis. ]
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Adzuki Beans (Vigna angularis) [ Red Adzuki Beans, AKA Red Chori Beans. Closely Related to Ricebeans thus Fully Cross compatible. Crosses with Vigna Subgenus Ceratropsis. ]
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Mung Beans (Vigna radiata) [ Diverse mix of Green Mung Beans From India, China & Thailand. Crosses with Vigna Subgenus Ceratropsis. ]
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Urad Beans (Vigna mungo) [ Closely related to Mung Beans, you can think of these as Black Mung Beans, but if you closely its not just black, a few greens & Browns are Speckled in the mix. Crosses with Vigna Subgenus Ceratropsis. ]
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Moth Beans (Vigna acontifolia) [ The Most Drought Tolerant Vigna Bean & Among the most Drought Tolerant Edible Legumes in existence! If you farm in Dry Enviroments, YOU NEED THIS BEAN! Crosses with Vigna Subgenus Ceratropsis. ]
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White, Brown & Black Soybean (Glycine max) [ Got from Nepal Bean soup mix + Asian Grocery Store, Amazing Colors! I have all 3 + Black Soybean with Green Kernel, which is the best Tasting Bean in my Opinion! ]
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American Hog-Peanut (Amphicarpea bracteata) [ Found these from Wild Foraging in the woods. This species has 2 kinds of Flowers/Beans, the underground & Arial types, both of which are edible like a Cooked bean but the Underground type is bigger thus better ROI. Underground bean has a Uninque Sweet Taste, Forager Sam Thayer said they’re his favorite bean. I’ve saved seeds from Arial beans which grow into plants that produce both types. ]
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White Hyacinth Bean (Lablab purpurens) [ From India, I like to call these Lablab beans. ]
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Horsegram (Macrotyloma uniflorum) [From India, very small flat Bean. Among the most Drought Tolerant Edible Legumes period. Suposedly they make Fantastic Microgreens. ]
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Piegon Peas (Cajanus cajan) [ From India (Aka Toor), Both Seeds & Seedpods are Edible Cooked like Green Beans. I Cook them like Pinto Beans, they taste like Beans. ]
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Wild Nepal Field Peas (Pisum sativum) [ Small hard peas with amazing Speckled Brown color. Very similar to Austrian field peas. ]
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French Lentils (Lens culinaris) [ Small lentils but speckled! Taste good like regular green lentils ]
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Crimson Lentils (Lens culinaris) [ Red lentils that aren’t dehulled (Thus these are the Plantable version, same cultivar as the Red Lentils). The Kernel inside is red color. ]
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Green or Brown Garbanzo Beans (Cicer arietinum) [ Both are delicious, Green is smaller. From some reason the green ones do well where I live in Maryland. I don’t own land but planted a green chickpea in Forrest edge. It’s fruiting. ]
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Nepali Garbanzo Beans (Cicer arietinum) [ Got these From the Nepal Bean Soup Mix. 1st photo are the Nepali Chickpeas, which are such Round & Smooth Chickpeas. The Bigger types are the Industry Standard from Canada. I have all 4! ]
Mint Family (Lamiaceae)
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Indian Takmaria/Sabja Basil (Ocimum spp.) [ Used for soaking seeds in water to make a nice snack (looks kind of like fish eggs). Leaf Flavor is nice & mild sweet unlike the spicy typical Italian basil however texture is more rougher than the tender Italian basil. ]
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Toilet Paper Mint (Stachys byzantina) [ AKA Lamb’s Ear. Has the nicest softest leaves. I enjoy their feel so much. Only the biggest leaves should be used for toilet paper, otherwise leaves a bit small & you might get some shit on finger
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Purple x Green Shiso mix (Perilla frutecens) [ From Wild Foraging, this is my only landrace as deer eat everything. Nice different kind of mint Veggie flavor with a hint of astringency. My landrace is shifting green with purple stems, but has good mix of both. I also have pure Green Shiso Seperated, which is Less Astrigent.]
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Chinese Beautyberry (Callicarpa dichotoma) [ Mint Family Shrub-Bush that Makes Edible Purpleberries. They mostly taste boring but look Beautiful! ]
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Mallow Family (Malvaceae)
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Falsa (Grewia asiatica) [ Semi Tropical plant that makes delicious fruity sweet/sour red/pruple-blue berries. They should be hardy to southern Georgia (Central Georgia with hoop house). ]
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Crimson eye Rosemallow (Hibiscus moscheutos) [ Nice Big edible Flowers! Beautiful Temperate Climate Bush, that loves growing near water. ]
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Hollyhock mix (Alcea rosea) [ Nice edible flowers & flower buds. Flower colors pink & peach. Flower buds & Immatue Fruits also Edible! ]
Carrot Family Herbs (Apiaceae)
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American Sweet Cicely (Osmorhiza longistylis) [ From Wild Foraging. Greens taste like Licorice Sweet Cicely Flavor, almost with a hint of sweetness. Among my Favorite Greens to Forage. ]
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American Mitsuba Honewort (Cryptotaenia canadensis) [ Harvested from Wild foraging, This Fantasic Cool-Season Vegetable taste like Mitsuba because it’s simple the American version of it. I’ve never tried Japanese mitsuba but this herb Tasted like a More Herbaceous Flavorful version of Goutweed aka Delicious! Greens, Young Shoots, Flowers and even the small roots are all Edible. When boiled, the remaining water is a fantastic Vegetable broth. Harvest Greens in Spring or In fall. ]
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Canada Sanicle (Sanicula canadensis) [ Harvested from Wild Foraging. Edible Greens & Shoots Cool Season Herb that generally has a flavor like Mitsuba with a hint Cilantro & sometimes slight bitterness according to Sam Thayer. I’ve never tried the Greens simply because I missed the Spring Harvest season & only just found this plant in the Fall, so I saved enough Seeds to share. Seeds are bur like but don’t hurt what so ever, they barley even stick to my clothes. ]
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Anise Seed (Pimpinella anisum) [ Seeds taste like Anise Licorice. I very much enjoy eating these on their own. Among my Favorite Apiaceae Seeds!]
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Lucknowi Fennel (Foeniculum vulgare) [ Unlike regular Fennel seeds, these are more green, Sweeter, Brighter Tasting Fennel seeds with a Better Crunch & Texture. Non-Bulbing as this is specifically bred for the Sweet Tasting Seeds. This is my Favorite Fennel!]
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Indian Dill (Anethum graveolens) [ It’s like a different phenotype of typical dill. They Look different & only taste slighty different. I like them both! ]
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Celery Seed (Apium graveolens) [ Celery Seeds from Grocery Store Spices. ]
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Ajwain (Trachyspermum ammi) [ Spicy Seeds similar to Celery seed but much hotter & Less Bitter. Used in indian cooking but only a pinch as it can overpower dishes. I enjoy them. ]
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Radhuni (Trachyspermum roxburghianum) [ Spicy seeds very similar to Ajwain (Different species of it) but with less heat & a more earthy-Bitter flavor. Taste more closer Celery Seed.]
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Earthnut Shah jeera Black Cumin (Bunium bulbocastanum) [ From Indian Grocery Store. Roots taste like chestnuts according to PFAF. I’ve tried Seeds, they taste like Cumin but different. Leaves are also apparently edible too. ]
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True Kala jeera Black Cumin (Bunium bulbocastanum) [ From Indian Grocery Store. Often confused with Earthnut. Literally even names are mismatched inside grocery store but I can tell the difference visually. These Seeds taste perfumey, such a surprising excellent flavor. ]
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True Cumin (Cuminum cyminum) [ The Real Regular Cumin. Has the Classic Cumin Flavor we all know and love! I got a mix of Indian & American Types from Grocery Stores. ]
Other Spices
- Nigella Kalonji (Nigella sativa) [ Also stupidly called Black Cumin sometimes, These make Beautiful Love-In-The-Mist style flowers and Edible Seeds! The seeds are used as a spice, they taste smokey, with a hint of bitterness, unique good flavor! There are lots of studies on the health benefits of Nigella seeds, feel free to look them up! ]
Low Growing Perennial Fruits
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Mayapple (Podophyllum peltatum) [ AMAZING Cold Hardy Sweet Tropical Tasting fruits! Got these from wild foraging, absolutely divine flavor! The only edible part is the fully ripe Yellow fruit Pulp, spit out seeds & discard skin. Everything else like leaves, unripe green fruit & root very toxic. I pick fruits slightly green to stop animals from eating them. They ripen at home easily. USDA Zone 3-9. ]
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White-Pink Strawberry (Fragaria x ananassa) [ Delicious Sweet Strawberry! I find these taste better than the red types, White-Pink Stawberries have less sourness when compared to their red Counter-parts. ]
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PART 1
. The super Juicy Squash I have was so juicy, it was a lot like a Cantaloupe in wetness but not in flavor. Perhaps crossing them both could make something very interesting.
I wonder what my Lucknowi Fennel with contribute to your Fennel Landrace? It has very sweet seeds, that probably translates well into the greens too. So you just sprinkle a few raw fennel seeds into your rice, or do you first cook the Fennel Seeds?